Art You Can Eat Recipes

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In our Art You Can Eat collection, we guarantee everything tastes just as good as it looks! Enjoy 13 mesmerizing desserts and decorating techniques that bring creativity and beauty to the forefront, including elegant caramel tulip cups, jade cookies with edible gold streaks, and whimsical cotton candy jello. Food should be a feast for all the senses, so join us in the kitchen and prepare some dessert masterpieces so beautiful, they belong in a frame.

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/8

Citrus Juicer Gems

25 minutes

Easy

8 gems

Ingredients:

  • 1 cup brown sugar
  • 8 tablespoons butterscotch chips, melted

Directions:

  1. In a cup add brown sugar and pack it to fit the glass.
  2. Next, get citrus juices and press the end into the brown sugar to create an impression when removed. 
  3.  Add melted butterscotch chips into the impression and let set in the freezer for 5 minutes.
  4. Once set, remove the butterscotch to reveal a gem-like design. This can be used as a fun cake topper. 

Recipe 2/8

Black and White Cake

25 minutes

Easy

8 servings

Ingredients:

  • 1 cup white chocolate ganache
  • 1 cup milk chocolate ganache
  • 1 premade circle cake

Directions:

  1. Microwave both the white and milk chocolate ganache in separate bowls. 
  2. Next, in a glass carefully add both chocolates one on top of eachother. 
  3. Then carefully pour the ganache in a spiral over your premade and frosting cake.
  4. Let set and enjoy!

Recipe 3/8

Jade Cookies

20 minutes

Easy

12 servings

Ingredients:

  • 5 Edible gold sheets
  • 16 oz Sugar cookie dough
  • Green food coloring

Directions:

  1. Start by placing your sugar cookie dough on a lightly floured surface. Add green food coloring to the dough and knead it until the color is evenly distributed, creating a vibrant green dough.
  2. Roll the green cookie dough into a log shape. Then, use a sharp knife to slice the log into individual pieces. 
  3. Lay edible gold sheets over the cookie slices and gently press them into the dough to add a touch of elegance and sparkle.
  4. Shape the dough slices into a long, rectangular brick, making sure the edges are neat and even. Then, carefully slice the brick into smaller, uniformly sized squares.
  5. Preheat your oven to 375°F. Place the cookie squares on a baking sheet lined with parchment paper, ensuring they are evenly spaced to allow for even baking.
  6. Bake the cookies in the preheated oven for approximately 11 minutes or until the edges turn a light golden brown.
  7. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe 4/8

Fancy Bonbons

30 minutes

Easy

12 chocolates

Ingredients:

  • 5 cups dark tempered chocolate
  • 1 cup lemon curd

Directions:

  1. Begin by filling a chocolate mold with tempered dark chocolate, ensuring each cavity is completely coated. Then, invert the mold and allow any excess chocolate to drip out, leaving a thin, even layer inside each cavity.
  2. Once the excess chocolate has dripped out, fill each cavity with a delectable lemon curd filling, being careful not to overfill.
  3. Pour more tempered dark chocolate over the top of the lemon curd, completely covering the filling and sealing the candies. Allow the chocolate to set slightly for about 15 minutes.
  4. To create an elegant ribbon effect, gently scrape off the excess chocolate from the top of the mold.
  5. Carefully remove the chocolates from the mold and excess ribbon chocolate on the top of each candy.

Recipe 5/8

Cotton Candy Jell-o

25 minutes

Easy

8 servings

Ingredients:

  • 2 cups water
  • 1 tablespoons gelatin
  • blue cotton candy

Directions:

  1. Begin by pouring 1 cup of water into a saucepan and sprinkle the gelatin evenly over the water. Allow the gelatin to bloom for about 5 minutes.
  2. Place the saucepan over low heat and stir the water and gelatin mixture until the gelatin completely dissolves. This should take approximately 5 minutes.
  3. Once the gelatin has dissolved, remove the saucepan from the heat and add the remaining 1 cup of water. Stir well to combine.
  4. Take a handful of blue cotton candy and gently pull it apart into small wisps or chunks.
  5. Add the blue cotton candy to the gelatin mixture, stirring gently until the cotton candy dissolves and incorporates into the liquid, giving it a delightful cotton candy flavor and a beautiful blue hue.
  6. Pour the cotton candy jello mixture into individual serving dishes or a large serving bowl.
  7. Refrigerate the jello for at least 2-3 hours, or until it is fully set.

Recipe 6/8

Mirror Glaze

35 minutes

Medium

Glazes (2) 8” cakes

Ingredients:

  • 2 1/2 tsp/1 envelope of powdered unflavored gelatin (7g)
  • 1/4 cup water (for gelatin)
  • 1 1/2 cups granulated sugar (300g)
  • 3/4 cup water, room temp (180ml)
  • 2/3 cup sweetened condensed milk (170g)
  • 2 cups white or dark chocolate (350g)

Directions:

  1. Mix gelatin powder with ¼ cup water to bloom. Set aside while making the rest of the glaze.
  2. Bring sugar, water, and condensed milk to a boil. Add in bloomed gelatin and stir to dissolve.
  3. Pour hot condensed milk mixture over white chocolate and allow it to sit for 1 minute. Stir until everything is melted and homogenous. Strain with a sieve to catch any possible lumps.
  4. Divide the mirror glaze and mix desired colors. Cool the glaze to 90F/32C before using.
  5. Use over frozen mousse cake or chilled buttercream cake.

 

Recipe 7/8

Chocolate Cookie

20 minutes

Easy

24 cookies

Ingredients:

  • 1 - 18 ounce box of brownie mix
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup all purpose flour
  • 1 teaspoon vanilla extract

Directions:

  1. Heat oven to 350 degrees. Grease a cookie sheet with non-stick spray or line with parchment paper.
  2. Add the brownie mix to a large bowl.
  3. Next, add the eggs, vegetable oil, vanilla extract, and flour and mix well.
  4. Scoop or roll the cookies in 1-1/2-inch balls and set them two inches apart on a greased cookie sheet.
  5. Bake for 8-10 minutes or until
  6. Place on a cooling rack and imprint the center using your thumb or the back of a teaspoon in the middle before they cool completely.
  7. Fill with melted candy melts and stamp.

Recipe 8/8

Gummy Bear Fondant

20 minutes

Easy

Covers (1) 8” cake

Ingredients:

  • 3 cups gummy bears (1 cup each of your desired color)
  • 6 cups powdered sugar, sifted
  • Flavorless oil (for kneading)

Directions:

  1. Microwave the gummy bears by color in separate, lightly oiled bowls at 1 minute intervals until fully melted.
  2. Transfer the first color of melted gummy bear to a work surface well dusted with powdered sugar. Lightly oil your hands (if you have gloves even better) and begin by kneading 1 cup of powdered sugar into the melted gummy. Once fully combined, knead in the second cup of powdered sugar. If the fondant is still sticky, adjust by adding a little more powdered sugar until the right consistency is achieved.
  3. Repeat this process with the other 2 colors of melted gummy bear. 

 

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